Super Amazing Super Chocolaty Homemade Brownies Recipe

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I'll be the first to admit it: brownie mixes are actually very good. Much better than cake mixes, in my opinion. And I have absolutely no objection to using brownie mixes. But every once in a while, I want the outrageously delicious brownies my mother always made when we were growing up. And every time I make them, I realize how stunningly easy they are--almost as easy as the box mix!

The texture is just perfect--a craggy crust and a rich, moist center. And the flavor...wow. Intense. CHOCOLATE.

Remove from heat, and stir in brown sugar, white sugar, and the vanilla.

Stir in the dry ingredients (flour, salt, and baking powder--I usually sift them together to eliminate any lumps).

Add eggs one at a time, stirring briefly after each addition. Add in nuts, if desired.

Pour into the prepared 9x13 pan and bake for 25-30 minutes. I thought I'd be cute and use these adorable little miniature cast iron skillets I have, but let me warn you, these are WAY OVERFILLED. A fact that I didn't realize until the smoke started pouring out of the oven. So just be warned, if you make individual servings, use less batter than you think you need, and put a pan to catch any overflow, just in case.

So this batch didn't turn out as prettily as I wanted them to.

It was a terrible burden to have to top the warm brownies with vanilla ice cream and eat it myself, rather than saving them for the Mud Pie Bakery party. Terrible, I say.

Note: these are delicious the first day, but if you can exercise self control, they taste even better, and cut more cleanly, by day two.